Subscribe to Cookie Madness by Email

Jumbo Whole Wheat Chocolate Chunk Cookies

by on November 7, 2012 · 7 comments

I’ve been trying to perfect this cookie for the past week and finally got it right.  At the end of the day, it’s just a chocolate chip cookie, but I think it’s a really good chocolate chip cookie and a little different.

Whole Wheat Chocolate Chip Cookies

The cookie that inspired this one was from Kim Boyce’s book, Good to the Grain.  Hers is made with 100% whole wheat flour and delicious if you really like the flavor of wheat.  I do, but I wanted to try a more subtle wheat flavor and mixed things up a bit.  As for the toffee, it was a last minute attempt to use some post-Halloween Heath Bars.  If you leave it out you’ll still get a great cookie.  What I wouldn’t leave out are the nuts, because they offset the flavor sweetness of the cookie and add more flavor.  For the chocolate, I made a version with extra dark chocolate chips and another with chopped Callebaut (a splurge!).   The cookies made with chocolate chips spread less, which is usually the case.  Plus, I think I was able to pack more chocolate into the cookie by using chips.

 


Jumbo Whole Wheat Toffee Cookies
 
Prep time
Cook time
Total time
 
A chocolate and nut packed cookie with a wheat flavored base. These are made with Hodgson Mill brand graham flour.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 8 tablespoons unsalted butter, cool room temperature
  • 1/3 cup tightly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, cold
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt (e.g. Morton Kosher, measures like table)
  • 3/4 cup (3.4 ounces) all-purpose flour
  • 2/3 cup (3.1 ounces) Hodgson Mill Whole Wheat Flour or "Graham Flour"
  • 1 1/3 cup extra dark chocolate chips (Guittard)**
  • 6 miniature Heath Bars, chopped
  • 2/3 cup toasted and chopped pecans or walnuts
Instructions
  1. Don't preheat the oven quite yet because this dough is better after it's been chilled. You can bake it right away, but the cookies spread a bit more.
  2. In a large mixing bowl, beat the butter with an electric mixer on medium speed. Beat in both sugars until well mixed. Scrape sides of bowl and beat in the egg and vanilla. When egg is blended, beat in the baking powder, baking soda, and salt.
  3. By hand, stir in the flour. When flour is incorporated, stir in the chocolate chips, Heath Bars (if using) and toasted nuts.
  4. Using a generously heaping tablespoon, scoop up large mounds and arrange them on a foil lined plate. Cover with plastic wrap and chill for 8 hours or overnight.
  5. Preheat oven to 350 degrees F. Line two baking sheets with regular (as opposed to nonstick or parchment) foil.
  6. Arrange mounds of dough about 3 inches apart on baking sheets. Press tops down slightly to level with the edges.
  7. Bake on center rack for about 15 minute or until cookies appear set and edges have browned somewhat
  8. Let cookies cool on baking sheet for about 4 minutes, then transfer to a wire rack to cool completely.
Notes
For smaller cookies, make 18 to 24, press down slightly, and bake for about 12 minutes. I made mine rather large and was getting from 12 to 16 cookies in each batch. It was precise because I kept playing with the amount of chocolate and nuts. Also, this dough does not have to be chilled, but you might notice a better flavor if you let the dough sit overnight. It definitely helps them spread less. To toast the pecans or walnuts, lay them on a baking sheet and bake at 350 for about 6 to 8 minutes or until they start to release their oil. Also, I've mentioned brand names because Hodgson Mill sometimes seems a little more wheat-y tasting. As for the salt, different brands have different size crystals even when they all say "coarse". Morton Kosher salt says it measures like table salt, while some other brands of salt have much larger crystals which means you'll need to use more to get the same flavor. I stick with Morton because it can be used interchangeably with recipes that call for table salt.

 

Related posts:

Published on November 7, 2012

{ 7 comments… read them below or add one }

Sandra November 7, 2012 at 12:12 pm

Hi,
Just received 2 copies of your new book yesterday after coming home from the hospital after having a double masectomy. Reading your book will be the perfect way to help me heal quickly! :-) Baking cookies is the perfect way to get through chemo and the nurses love the treats!
P.S. the second book is a Christmas gift for a budding young cookie baker.

Cookie Sleuth November 7, 2012 at 1:13 pm

Classics are always the best!

KAnn November 7, 2012 at 3:01 pm

These look very interesting, Anna. I am always on the lookout for ww cookies that taste like a traditional cookie. And I just ordered your book about an hour ago-can’t wait and congratulations!

Darlene November 7, 2012 at 5:12 pm

Sandra, best wishes for a speedy recovery. I’m sure you will be making a long list of Anna’s recipes to bake as soon as you feel well.

Sandra November 7, 2012 at 6:25 pm

Darlene thanks so much for your kind words!

The Higley Kitchen November 8, 2012 at 12:21 pm

That sounds amazing.
What a fantastic website.

Gloria November 9, 2012 at 6:00 pm

Healthier CCC are rather evil, wouldn’t you say?? Less guilt means eating more!!
Thanks for the idea to put WWF into a CCC.
To Sandra: Wishing you a speedy and pain-free recovery!

Leave a Comment


Previous post:

Next post: